Does anyone know a recipe for lamb, mint & sage tagine. I had it in moroccon cafe but cannot find on internet?

4 pounds fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks

2 onions (8 oz. each), peeled and thinly sliced

4 cloves garlic, peeled and minced

1 tablespoon each paprika and ground cumin

1 teaspoon each ground turmeric, ground cinnamon, and minced fresh ginger

1/2 teaspoon cayenne

1/8 teaspoon ground cardamom

2 1/2 cups fat-skimmed chicken broth

1 can (14 1/2 oz.) diced tomatoes

2 tablespoons tomato paste

Salt and fresh-ground pepper

Fluffy couscous

1/3 cup pitted kalamata olives

1/3 cup chopped fresh cilantro

Preserved lemons (garnish)

Harissa (garnish)



1. Brown lamb. Discard all but 2 tablespoons fat from the pan.



2. Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds. Add broth, tomatoes (including juices), and tomato paste. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour. Skim off and discard any fat. Add salt and pepper to taste.



3. On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil over high heat. Add salt to taste. Pour juices into a bowl and pass to add to taste. Scatter olives and cilantro over lamb; garnish as desired (see notes).



No-mess browning

1. Place meat in a heavy-bottomed 5- to 6-quart pan. Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has rendered juices and fat, 15 to 20 minutes.



2. Uncover pan, increase heat to high, and stir often until most of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.



This recipe doesn't have mint . . . but it sure looks goodDoes anyone know a recipe for lamb, mint %26amp; sage tagine. I had it in moroccon cafe but cannot find on internet?
Ingredients:

900g stewing lamb, roughly chopped

4 garlic cloves, finely chopped

2 small onions, coarsely chopped

salt to taste

1 tsp cayenne pepper

4 tbsp olive oil

3 tsp turmeric

9 large tomatoes, blanched, peeled and diced

2 hot red chillies, finely chopped

1 tbsp raisins

450g pumpkin (or butternut squash) peeled and coarsely chopped

900g green beans, halved

juice of 1 lemon





If you dont want pumpkin im sure you can avoid.









Method:

Combine the meat, garlic, onions, salt, pepper, oil, turmeric, tomatoes and chillies in a tagine. Mix well by stirring then place on the hob. When bubbling add the lid and reduce to a low simmer. Cook for about 45 minutes then add the raisins and cook for a further 15 minutes before adding the pumpkin, green beans and lemon juice then cook for a further 90 minutes until the meat is very tender. Serve on a bed of couscous or saffron rice.

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